Flank Steak with Bloody Mary Tomato Salad

Wednesday, October 14, 2015


Steak Ingredients
2 flank steaks, 1 1/2 lb each
kosher salt
2 tsp light brown sugar, packed
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Vegetable oil (for brushing)

Salad Ingredients
1 cup finely chopped red onion
3 tbsp sherry vinegar, divided
2 lbs cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves from 1 bunch)
1/2 cup chopped brined green olives plus 2 tbsp olive brine
2 tbsp prepared horseradish
1 tbsp Worchestershire sauce
1 tsp hot pepper sauce
1/2 tsp celery seed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steak Directions
Place steaks on a large rimmed baking sheet, season with salt.  Mix sugar and next 3 ingredients in a small bowl; rub all over steaks.  Cover and refrigerate 1-3 hours.

Let steaks stand at room temperature for 1 hour.  Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.  Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare.  Let rest for 10 minutes.

Salad Directions
Mix onion and 1 tablespoon vinegar in a large bowl.  Let macerate 10 minutes, tossing often.  Add tomatoes, celery, and olives.

Whisk remaining 2 tablespoons vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl.  Slowly whisk in oil.  Add to bowl with tomato mixture; toss to coat.  Season with salt and pepper.

Cut steak crosswise into 1/4" thick slices.  Serve salad with steak. Read More...

Go Back


melon steak sauce curry radishes pineapple bbq crisp baguette kohlrabi gruyere pesto pork chop beet paste pepper carrot fronds radish tortillas blueberry strawberries fritters honey onions sunchokes goat Cheese bosc Tomatoes frittata strawberry fondue fennel Drinks Rice wine vinegar tenderloin mint lemon grass Bread Jerusalem artichoke cantaloupe plums plum tomatoes wasabi asparagus bell pepper fennel seeds gin beets chicken dinner salad knots beer tomato juice meatballs cornmeal chili peppers mushrooms buckwheat bulgar sweet potato sherry Salad panzanella carrots compote feta spring cheese white beans Poblano Chili Salsa pickled slaw coeur tuscan blue cheese absinthe anchovy ramps currants Kale turnips Apple wrap jack cheese Side potatoes arugula pears Tomatillos pork vinaigrette baby bok choy fraiche bean spiced winter squash remoulade nectarine swiss spelt pine nuts peas chicken brown sugar Potato pudding cranberry Spinach dill latkes Spread Red Onion cointreau Swiss Chard green beans almonds peach parmesan shallots cream maple gazpacho sausage pecans onion heavy whipping cream stuffing fritter wheat flour Soup coriander mushroom flank dijon Chevre Leek celebration chipotle oats autumn watercress fennel bulb flank steak Corn cauliflower coconut milk bloody mary Shitake Mushrooms biscuits beef jack scapes prosciutto walnuts imam muffins scallions cucumber okra chilies carrot tops sandwich parmigiano barley sour cream chili kirsch egg noodles peppers gratin bacon reggiano collins celeriac crepes sweet verde yellow onion olives chocolate walnut oil strata almond milk pancake capers sour casserole butter cake Cider gorgonzola gouda chimmichurri carrot top plum thai shelling hazelnuts cockaigne berry Vegan Butternut beet greens chives tostadas bulgar wheat basil jam bruschetta cream cheese turnip mustard greens daisy shrunken heads dilly tart vanilla wafers vegetable Greens egg sesame eggs coeur a la creme anise vegetarian Farmers' Market kluski habanero Squash creme caesar roasted lettuce tomato shiitake yogurt bok choy green pepper rhubarb celery hearts pumpkin sandwiches chorizo poblano bread pudding shitake Dressing Beans Eggplant chiles hickory conserve syrup maple syrup couscous Recipes artichoke apples cilantro polenta celery root rouille pie bayeldi buttermilk chimichurri kalamata Cranberry Beans pecan tomato corn pie leeks tomatoe zucchini pasta snow peas garlic